Tag Archives: Johanna Kindvall

Steamed Artichokes

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atrichokes

There are two machines in the kitchen that I never use, the espresso machine and the pressure cooker. I guess I am just too lazy to learn how to use them and so M makes me coffee every morning.

The pressure cooker isn’t really a machine but it’s noisy and I find it a little bit scary. M uses the cooker for rice and artichokes. When M makes rice he use brown basmati rice mixed with wild black rice. He cooks the rice together with salt, bay leaves and garlic. The cooker really keeps the flavor of the rice.

for two artichokes you need

one lime
one clove of garlic
3 bay leaves

Wash the artichokes and pull of the bottom brownest leaves. With a very sharp knife cut the tip off the artichokes (about 1/2 “) and trim the stem. Squeeze limejuice over the top of the artichokes. Fill the pressure cooker with a little water in which you put mashed garlic, bay leaves and the rest of the limejuice. Insert a steaming tray above the water and put the artichokes on the tray. Close the cooker and heat it up on medium high until the steamer begins to steam. Lower the heat and continue cooking for 10 to 15 minutes depending on the size of the artichokes. Turn off heat and remove cooker from the heat. Serve the artichokes at room temperature with the vinaigrette on the side to dip the artichoke “leaves” in.

vinaigrette

3-4 parts olive oil
1 part apple cider vinegar or white balsamic vinegar
1-2 gloves of garlic
fresh oregano or thyme
1-2 mustard
just a drop of honey
salt and pepper

Mix the oil and the vinegar with some mustard, garlic and a drop of honey. Lastly add the spices to your own taste.

Now off to Madrid for some days of great culture, wines and food.

Gravlax with Gravlax Sauce

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gravlax_worm
In English Gravlax should be called Buried Salmon, which would be the ‘correct’ translation. But I agree that Gravlax sounds better and today you don’t have to bury the fish to make it.

1 kilo (2 lb) salmon fillet
2 teaspoons crushed pepper
4 tablespoons salt
2-4 tablespoons sucanat or sugar
lots of dill

If I buy fresh salmon I always freeze it for 24hrs, to make sure that there are no parasites in it. Clean the salmon fillets of any bones but keep the skin. The skin makes it easier later on when you are going to slice it. Mix together salt, pepper and sucanut. (more sugar makes a softer gravlax). Rub the fillet with some of the mixture. Divide the rest of the mixture and the dill on top of the fillet. If you have two fillets, place them together, meat against meat and short side against wide side. Place the fillet in a plastic bag and close it carefully. You can also use plastic wrap but it can be a little messy. Let the fillets rest in the fridge for 1-2 days. Thinner fillets can be done in 24 hours and thicker pieces need 48 hours to be ready to eat.

Unwrap and clean the fillets. Start to slice the gravlax at the small end. Make thin slices with a fillet or boning knife at an angle. Gravlax can be stored in the fridge for a week or longer in the freezer.I often serve my Gravlax as dinner with either potatoes and gravlax sauce or with dill creamed potatoes. In the summer I like to have a fresh potatoe salad with mustard vinaigrette. But gravlax is also great as an appetizer on toast.

See also Gravlax Juniper and Elderflower Gravlax

Gravlax Sauce
(serves 4)

3 tablespoons unsweet mustard
100 ml (0.4 cups) oil
1 tablespoon vinegar
1 tablespoon sucanat
salt and fresh ground pepper
100 ml (0.4 cups) chopped dill

Mix mustard, sucanut, vinegar, salt and pepper. Slowly start dripping in the oil while stirring the mixture. Continue dripping in the oil and stirring. If you add the oil too quickly the mixture can separate. The result should be a thick sauce. Lastly add the chopped dill.

Thanks to Matblogg.se!

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winner_matblog

I have never won anything in my life. When I was training athletics in my youth I always got the consolation prize. I was happy anyway, it meant I could go flirting with the boys instead. Well the guys on the Swedish food blog Matblogg.se have now selected me as the winner for the best-designed (Swedish) food blog. Many thanks to you.

Glögg (Mulled Wine)

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flambera

I have never in my life done my own Glögg until now. Glögg is a warm wine drink that is very traditional during Christmas time in Sweden. In fact it’s a very old tradition and I have heard that it was a way to cover up a bad wine!

1 cup rum,or vodka or 50/50
1 bottle of a full bodied red wine (ex. Merlot, Cabernet Sauvignon)
dried figs
75 ml (0.3 cups) sucanat (or sugar cubes)
blanched almonds
raisins

spices
3 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon ground nutmeg
2 peels of an orange
5 whole cardamoms
1 small piece of ginger, chopped
20 raisins

Heat up the wine. It’s important to not let the wine boil! Put all the spices in the warm wine, turn the heat off and let it rest covered for at least 4 hours.

Seive the spices from the wine. Heat up the wine together with the figs to 60º C. In the meantime prepare a stainless steel net (for example a steel strainer) with sucanat or the sugar cubes. When the wine has reach the right temperature, place the steel net over the saucepan. Pour the rum over the sugar and light the alcohol steam below (flambé). Let the burned sugar drip into the wine mixture. Take the saucepan from the heat. Cover with a lid to stop the flames.

Serve the glögg warm with raisins, blanched almonds and the warm figs. Great after a walk in the snow!

(There are many ways to do your own glögg and what you choose to make it out of. I got inspired by Bengt Frithiofssons recipe, “Glödgande Glögg”. Frithiofssons talk about wine on the Swedish TV Channel TV4.

Apple and Prune Stuffed Chicken

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kokblog_chickens

I am not used to celebrate Thanksgiving with all that goes with it. But as many people leave town to be with their families, we nearly always arrange something for those friends who are still here. I am not a turkey fan; I prefer goose, duck or even chicken. Last year our dear friend Russel brought two gorgeous chickens. The chickens came from Iowa, where they were brought up in a tree. Not really true, but as they were always outside, they flew up into the tree during the night so the fox couldn’t reach them. Anyway, Russel got them and the dinner was absolutely delicious.

one organic chicken
one apple
dried prunes
salt and some pepper
thyme
lemon

Clean the chicken and rub it with a piece of lemon, both inside and outside. Rub also the chicken with a mixture of salt and pepper. Fill the stomach with thyme, apple pieces and prunes. Take an oven safe string and bind the legs of the chicken. Grease an oven tin with butter and bake the chicken in the oven at 175° (350 F) for 1-2 hours. The time depends on the size of the chicken, I always count 1 hour per kilo (about 2 pounds), but with the filling it can take even longer. The chicken is done when you can easily loosen the legs. To give the chicken a great golden brown color, poor the fat over it from the bottom of the tin. Let the chicken cool down a little before cutting it.

Heat up some of the fat from the chicken. I always let some of the apples and prunes cook in the fat for a greater taste. Filter the sauce before adding some milk or cream. Heat it up again and when it starts to boil lower the temperature and season with salt, pepper and some lingonberries or cranberries. Serve with boiled potatoes, the sauce, sour pickled gherkins, lingonberries and a salad.

This recipe is from my mother, its how she would prepare a goose. I think many prepare their Thanksgiving turkey in a similar way. This year I will do duck.